Tag Archives: meal prep

Mid-week meal + workout plan

Better late than never?  Holidays (Easter) followed by other holidays (Marathon Monday a.k.a. Patriots Day) make for a delightful disruption to our routine, but a disruption nevertheless.  

We celebrated a really happy Easter at the Cape with our family and returned to the city Monday night with a little bit of chocolate… and a lot of delicious leftovers.   I like when my meals both plan and (sort of) make themselves.

meal workout plan for week of 4/18

Meal plan for the week of 4/17

  • Leftover roasted sweet potato salad (vegan): this is great in a quesadilla with some cheese and black beans
  • Salad + leftover wild rice with peas and pistachios
  • Baked stuffed sweet potatoes + salad
  • Taco night or burrito bowls
  • Spinach + artichoke quinoa bake

Workout plan for the week of 4/17

  • Sunday: Easter tabata + Run (done)
  • Monday: MB home workout (done)
  • Tuesday: MB home workout + Daily Burn barre (done)
  • Wednesday: MB class + this stretching routine (done)
  • Thursday: MB self-assessment + lots of stretching/foam rolling
  • Friday: MB class + Run
  • Saturday: Run

This is the final week of the Mama Beasts spring challenge (hence all the MB business above).  It’s been so fun to work with our team and to push myself a bit harder than usual.  A new session of classes starts on Monday — you can find all the details here!  I’m also so glad I re-started the Couch 2 5k program (using the app).  I’ve been able to switch things up for most runs, completing some solo and some with the double stroller (i.e. 50 lbs. of children + 37 lbs. of stroller) and on varied terrain (track, Harborwalk in Southie, hills on the Cape).  It’s really nice to be back in the running-ish groove.

For those who have asked, I have the Baby Jogger Summit X3 Double (the 2016 model, which is what I have, is currently on sale on Amazon) and really like it.  I had a single BOB before Nick was born and liked that too, but find the Summit to be a bit more solid and comfortable for the kids.

Alright, time to dive into those leftovers.

Also On Tap for Today:

What’s on your menu this week?

Meal + workout plan for the week of 4/3

I just went on an aggressive Pinterest spree in anticipation of hosting Easter at the Cape in two weeks.  Nick and I are really excited to have our families down here for lots of good food, egg hunting and (hopefully) lovely spring weather.  

Ya hear that, Mother Nature?  Just kidding.  Do you thing, girl.  Sorry for the hole we burned in your atmosphere with our hairspray.

meal and workout plan 4/3

While I was at it, I started a new Pinterest board for some of my favorite meal prep + planning resources.  If you’re interested, you can check those boards out here:

My main nutrition goal for the week is to increase my water intake.  We are in the process of having a whole house water filter installed and in the meantime, we’ve been living the Brita pitcher life.  And not surprisingly, I keep forgetting to refill it.  Tonight I’m brewing a bunch of spearmint iced tea and filling a few water bottles for tomorrow.  The glamour and interestingness of my life abounds.

On to the meals + workouts for the week.

Meals for the week of 4/3

…And probably a night of takeout or leftovers.  Breakfasts will be some combination of English muffins, yogurt, fruit, smoothies, oats and/or the children’s table scraps (again… let’s be honest).  Lunch is usually a big salad and/or leftovers.  

Speaking of: Leftovers is such a sad word.  We need a better word that is like, Hey... I am so incredibly in charge of my life that I  didn’t just make one meal… I made two meals… AT THE SAME TIME!  Or whatever.

Workouts for the week of 4/3

I did some recon and there is a brand new track a mile or so from our place at the Cape.  I dug up some of my track workouts from my marathon training years of olde (honestly, that feels like a lifetime ago) and am hoping I can survive fit in one this coming weekend.  

But first, another glass of water.

Also On Tap for Today:

What’s on the menu for you this week?

Meal + workout plan for the week of 3/20

True Life: Grocery shopping with a three-year-old and a one-year-old is (often) NUTS.  It can also be really fun.  Especially if no one manages to climb out of the cart, while still strapped in (that’s happened on three separate trips).  Grace’s additions to the shopping list today: a pineapple, two avocados, string cheese, and blackberries.  

Here’s this week’s meal and workout plan.

meal and workout plan for the week of 3/20

Accessories optional.

MEAL PLAN FOR THE WEEK of 3/20

  • Vegetarian burrito bowls (quinoa, black beans, corn, salsa, avocado)
  • Baked penne + salad
  • Taco Tuesday… maybe on Wednesday
  • Lentil soup + toast
  • Flatbread + salad
  • Sweet potato + black bean quesadillas with cilantro lime rice

WORKOUTS FOR THE WEEK

  • Monday: Mama Beasts class + personal assessment 
  • Tuesday: at home MB workout, walk
  • Wednesday: Run and Daily Burn
  • Thursday: Daily Burn
  • Friday: Mama Beasts 
  • Saturday: MB personal challenge workout + run
  • Sunday: Rest

Also On Tap for Today:

What’s your plan for the week ahead?

 

Today: Dill, lemon and garlic kale chips and snack prep.

A few years back, when eating small meals throughout the day came into vogue, I was like… Duh.  Been doing that for ages.  (I think that was the only time in my life I’ve been ahead of the curve and/or a tiny bit hipsterish.)  For better or for worse, I’d much rather graze than eat an entire meal of food.  Except at dinner time.  It’s nice (and, I think, important) to make time to sit down as a little family.

Meal planning and prep, for me, is really more snack planning and prep.  I whipped up a few especially good snacks this week, including the dill, lemon and garlic kale chips below.  One look at our fridge will tell you that kale is in season in New England.  And that I can’t resist a farm stand deal.

dill lemon and garlic kale chips recipe

Dill, lemon and garlic kale chips

Ingredients

  • 1 bunch of kale, trimmed
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 heaping teaspoons fresh dill
  • zest of 1 lemon

Directions

  1. Preheat oven to 375.
  2. Line a rimmed baking sheet with parchment paper or a silicon mat.
  3. Wash your kale and blot it dry with a paper towel.  Remove stems and cut or tear leaves into small pieces.
  4. In a large bowl, combine kale, olive oil, garlic, dill and lemon zest.
  5. I hate when people say massage the kale, but um… massage the kale, and make sure it is evenly coated in oil and that your other ingredients are well distributed.
  6. Artfully (just kidding…) arrange kale on your baking sheet and bake for approximately 15 minutes (or until crispy, but not… burnt).  Let your kale chips cool before eating.

I love the combination of lemon and fresh herbs (and who can say no to garlic?), and while I will always have a thing for actual chips, these kale chips are a great way to green up my afternoon snacking.

snack prep

While the kale chips were baking, I chopped up some vegetables for salads and baby food purees and scrolled through the new fall edition of the Tone It Up Nutrition Plan for some snack prep inspiration.  I purchased the plan a few years ago, and love when new updates are released to members.  There are so many vegan recipes that I am looking forward to making from the fall edition. I started with their spicy roasted chickpeas, frozen yogurt blueberries and Heart Beet juice (pictured above). Each recipe only took a few minutes to prepare, as I (miraculously) had all the ingredients on hand.

One shortcut (I’m all about the shortcuts, ’bout the shortcuts, no longcuts) I’m willing to pay a bit extra for these days are packaged, cooked organic beets.  Same goes for butternut squash (for safety reasons alone, it’s worth the price — you do not want to be see me wrestle a squash while wielding a sharp knife) and other tough produce that Grace seems to love.  I’m finding that so many of the snacks and meals I’m planning for the week can be seasoned and then pureed or mashed for her to enjoy, too.

Speaking of that lovely baby, we have had a rough couple of weeks sleep-wise.  I suppose we needed to make progress in order to regress (some good ol’ parent spin zone talk for you), but we’ve been firmly in the grips of a sleep regression lately.  As much as I want to reach for the Diet Coke (like, a hundred of them) in times like these, I know that more caffeine is probably not the answer.

I’m making good on my October goals by getting out of my own way, and ensuring I have better choices on hand: lots of iced green tea (I brew a pitcher and divide it up once it has cooled), fresh juice, and plenty of water to pair with all those meals snacks.

Also On Tap for Today:

Are you a snacker or a full meal type of person?